From bacon to guanciale, North Americans love their pork. But even with today’s nose-to-tail approach to eating, there is still plenty left over after the butcher is done. So what happens to the rest of the pig?
One is moist and rich, the other drier and mild. But by the 1990s, boneless, skinless chicken breast was the preferred choice for North Americans. In its first episode, The Fridge Light looks into the popularity battle between dark meat and white meat.